Honey harissa chicken and vegetables

Make the marinade: harissa paste, olive oil, balsamic glaze, honey, garlic cloves, ground cumin, ground coriander, paprika, salt and black pepper; mix well with a spatula.

Add the chicken pieces and toss to coat well.

Marinate overnight or from the morning in the refrigerator, or about 30 minutes at room temperature.

Peel the potatoes and cut into wedges or cubes, not too big; cube the bell peppers; peel the onions and cut into wedges.

Put the vegetables in the baking tray, drizzle with olive oil, season with salt, pepper and a pinch of oregano, and toss.

Lay the chicken over the vegetables and cover with foil.

Bake covered in an oven preheated to 425F for an hour.

Remove the foil and bake 30 minutes more uncovered, until the chicken chars a little, the sauce thickens and the potatoes are fork tender.

Top with finely chopped parsley and serve.